tag:blogger.com,1999:blog-72576887814716216122012-01-25T15:26:08.931-05:00By~Lander~Sea Food TalesRestaurant Reviews, Recipes and Ramblings from Debi LanderBylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.comBlogger130125tag:blogger.com,1999:blog-7257688781471621612.post-32890787711071263202012-01-25T15:26:00.000-05:002012-01-25T15:26:08.992-05:002012-01-25T15:26:08.992-05:00From Pantry to Published: A Cookbook WorkshopOne day I plan to write a cookbook. Sure, along with organizing all those old photos!
Part of my cookbook collection
Honestly, I collect cookbooks and would love to choose the recipes, design the layout, and take the photos.
In March, I am going to learn how. I'll be attending From Pantry to Published: The 2-Day Legacy Cookbook Workshop where I will meet celebrity cookbook authors, a foodBylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com0http://bylanderseafood.blogspot.com/2012/01/from-pantry-to-published-cookbook.htmltag:blogger.com,1999:blog-7257688781471621612.post-17599958436607491362012-01-01T19:16:00.001-05:002012-01-01T19:16:51.106-05:002012-01-01T19:16:51.106-05:00New Year, New Home
New Year's Greens and Black Eyed Peas
In the South , it is customary to eat greens and black eyed peas on New Year's Day. Despite the fact that I was officially moving into my new apartment tomorrow, I had to fix dinner with what I had available. So with one skillet, I pan fried a pork chop, sauteed some kale with garlic and heated a can of black eyed peas with okra, tomatoes and corn. Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com1http://bylanderseafood.blogspot.com/2012/01/new-year-new-home.htmltag:blogger.com,1999:blog-7257688781471621612.post-33810743515645438132011-12-14T09:19:00.002-05:002011-12-15T09:10:39.739-05:002011-12-15T09:10:39.739-05:00L'Ecole de la Maison at the OsthoffElkhart Lake, Wisconsin
Chef Scott Baker checks work stations before students arrive at L'ecole de la Maison
Rather surprising to find an extraordinary French cooking school residing within the four-diamond Osthoff Resort in Elkhart Lake, Wisconsin, but then again, maybe not. Given the interest in food and evidence that many travelers are attracted to culinary classes and tours; it Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com1http://bylanderseafood.blogspot.com/2011/12/lecole-de-la-maison-at-osthoff.htmltag:blogger.com,1999:blog-7257688781471621612.post-81437680895251908532011-12-11T17:25:00.001-05:002011-12-11T17:34:00.960-05:002011-12-11T17:34:00.960-05:00Fabulous Key Lime Bundt Cake
Key Lime Bundt Cake from We Take the Cake
The following review was originally written for Worldwide Delicacies.com.
Oprah Winfrey’s opinion carries a lot of clout and when she picks something as one of her “favorite things,” it usually stands up to any test. Such is the case with the Key Lime Bundt Cake sent to me from We Take the Cake. My cake arrived in their signature decorative pink,Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com0http://bylanderseafood.blogspot.com/2011/12/fabulous-key-lime-bundt-cake.htmltag:blogger.com,1999:blog-7257688781471621612.post-34841692884894495122011-11-28T18:45:00.001-05:002011-12-11T17:35:27.587-05:002011-12-11T17:35:27.587-05:00Delicious Fun with Gingy at Gaylord Palms
Gaylord Palms Resort is an oasis in the midst of busy Orlando. Stroll along with serpentine paths lined with giant ferns, Cabbage Palms, and verdant greenery and you're walking in a botanical garden, the Louisiana bayou or an island paradise. Orchids, waterfalls, streams-- even a lake with a boat fit inside the hotel atrium. The behemoth structure seems like a biosphere. Why, one could liveBylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com1http://bylanderseafood.blogspot.com/2011/11/delicious-fun-with-gingy-at-gaylord.htmltag:blogger.com,1999:blog-7257688781471621612.post-24070323975090819242011-11-17T19:54:00.001-05:002011-11-23T10:46:19.779-05:002011-11-23T10:46:19.779-05:00Georgia Peaches, Pecans and Olive Oil: Oh my!
Georgia Olive Oil
Georgia is known as the Peach State for valid reason. Those delicious fleshy orbs of rosy nectar are truly fit for kings. Give me a fresh Georgia peach pie and I need nothing more- I'll eat it for breakfast, lunch and dinner.
My next favorite pie is pecan; I know- a dieter's worst nightmare. But, the crunch of a roasted pecans suspended in congealed syrup brings Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com1http://bylanderseafood.blogspot.com/2011/11/georgia-peaches-pecans-and-olive-oil-oh.htmltag:blogger.com,1999:blog-7257688781471621612.post-53627311347241957082011-11-09T06:57:00.000-05:002011-11-17T14:16:56.043-05:002011-11-17T14:16:56.043-05:00Sing for Your Supper at the Aria Hotel, PragueCoda Restaurant- A Restaurant Review
Anyone who knows me would never let me sing for my supper. I'm so off key, I'd be lucky to get scraps. Fortunately, I didn't have to even hum a tune at the musical themed Aria Hotel in Prague. Instead, I was treated to a symphonic lunch of the finest Czech food in Aria's Coda Restaurant. This meal was certainly one of the high notes on my trip Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com0http://bylanderseafood.blogspot.com/2011/11/sing-for-your-supper-at-aria-hotel.htmltag:blogger.com,1999:blog-7257688781471621612.post-6405311251001880882011-11-03T11:42:00.000-04:002011-11-09T07:11:06.530-05:002011-11-09T07:11:06.530-05:00La Truffle Sauvage Wine Dinner: Lake Charles, LA
Restaurant Review
La Truffle Sauvage, Lake Charles, LA
I arrived at a driveway leading to what looked like an upscale brick home and stepped inside to find a restaurant glowing in candlelight. The tables were covered in fine white cloths with centerpieces of slim breadsticks surrounded by low votives. This was La Truffle Savage Restaurant in Lake Charles, co-owned by Chef Mohamed Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com2http://bylanderseafood.blogspot.com/2011/11/la-truffle-sauvage-wine-dinner-lake.htmltag:blogger.com,1999:blog-7257688781471621612.post-81682151027130381522011-10-25T21:25:00.001-04:002011-10-26T07:56:32.259-04:002011-10-26T07:56:32.259-04:00The Veggie Man Cometh
The Veggie Man
A photo on the Kraft Foods newsletter caught my attention --something called the Skeleton Salad and Brain Dip. I loved the litle man made from of vegetables..
Knowing I would be babysitting my grand-daughters the week before Halloween, I kept the picture. I decided to surprise them and tried to follow the example.
The above photo was my creation. I added eyes Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com1http://bylanderseafood.blogspot.com/2011/10/veggie-man.htmltag:blogger.com,1999:blog-7257688781471621612.post-34352783259239552832011-10-18T20:01:00.001-04:002011-10-19T06:07:55.730-04:002011-10-19T06:07:55.730-04:00Chocolate Art at Four Seasons Prague
Believe it or not, DNA was the topic of the conversation around the candlelit dining table at the exclusive Allegro Italian restaurant located within the Four Seasons Prague. A decadent orgy of multiple courses, each one a scrumptious blending of the finest, fresh ingredients with a masters touch unfolded. When dessert time arrived, an insatiable desire for chocolate teased our genes. Chef Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com0http://bylanderseafood.blogspot.com/2011/10/chocolate-art-at-four-seasons-prague.htmltag:blogger.com,1999:blog-7257688781471621612.post-80925973935870754542011-10-12T06:23:00.001-04:002011-10-18T05:09:39.132-04:002011-10-18T05:09:39.132-04:00Antlers Restaurant: Not for Stuffed ShirtsRestaurant Review
Michigan: Sault Ste. Marie
Antlers Restaurant attracts a group who like to hang out at the bar. They tend to be outlandish and wild, yet remain in a state of suspended animation. They definitely don't belong in the stuffed shirt preppy crowd. You see, some of Antlers loyal patrons dangle from the rafters and walls-- they are actually taxidermy critters, often sprouting Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com1http://bylanderseafood.blogspot.com/2011/10/antlers-restaurant-not-for-stuffed.htmltag:blogger.com,1999:blog-7257688781471621612.post-81889413484068947682011-10-09T21:05:00.000-04:002011-10-09T21:05:18.140-04:002011-10-09T21:05:18.140-04:00Chef Jean-Stephane Poinard cooks for James Beard House
Chef Jean-Stephane Poinard
Should you walk down Cathedral Street in St. Augustine and catch a whiff of sensuous aromas coming from Bistro de Leon, I dare you not to enter. This casual French-style eatery is one of my favorite local restaurants. I enjoy if for the small tables bunched together that create a warm and casual atmosphere. I like buying items from the display case to take home. But,Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com1http://bylanderseafood.blogspot.com/2011/10/chef-jean-stephane-poinard-cooks-for.htmltag:blogger.com,1999:blog-7257688781471621612.post-54413934894838888972011-10-05T09:29:00.001-04:002011-10-05T09:35:38.167-04:002011-10-05T09:35:38.167-04:00Braised Pork Tenderloin With Eggplant, Olives and Capers
Pork Tenderloin with eggplant, tomatoes, olives and capers
My friend Chris raved about the food and recipes she was preparing while on her new diet, so I had to look it up and try for myself. I searched the new Sonoma diet and indeed, the recipes sounded fantastic. I chose to try a pork tenderloin that you cube and cook with a variety of chopped vegetables.
I can honestly report this dish Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com0http://bylanderseafood.blogspot.com/2011/10/braised-pork-tenderloin-with-eggplant.htmltag:blogger.com,1999:blog-7257688781471621612.post-86801417853967747962011-09-27T12:52:00.005-04:002011-09-28T09:22:15.425-04:002011-09-28T09:22:15.425-04:00Krakowian Cuisine: Tasting Traditional Polish FareRestaurant Review: Pod Baranem, Krakow
Given an afternoon tasting of traditional Polish food in Krakow, Poland, I expected spicy kielbasa, hearty whole grain bread and potato filled pierogies. Instead, I lavished in delicacies made from the hand of a passionate chef. Jan Baran, owner of Restaurant Pod Baranem, uses the finest natural ingredients seasoned with aromatic herbs. But, the Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com2http://bylanderseafood.blogspot.com/2011/09/krakowian-cuisine-tasting-traditional.htmltag:blogger.com,1999:blog-7257688781471621612.post-23402624483481826822011-09-16T05:25:00.000-04:002011-09-16T05:25:58.942-04:002011-09-16T05:25:58.942-04:00Mad About Olives Recipe Contest
Do you have an olive dish that's just to die for?
I thought you might—and Relish Magazine and their friends at The California Olive Committee want you to put your recipe where your, er, mouth is.
They are looking for the best quick-and-easy dinner dish using black olives, and you can enter your recipe by clicking on the link below. Recipes will be accepted through Oct. 31, 2011, and entries Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com0http://bylanderseafood.blogspot.com/2011/09/mad-about-olives-recipe-contest.htmltag:blogger.com,1999:blog-7257688781471621612.post-43476116283622659112011-09-04T07:11:00.000-04:002011-09-04T07:11:26.708-04:002011-09-04T07:11:26.708-04:00Colorful Calamari Tacos
King and Prince Calamari Tacos
The minute I saw calamari tacos listed on the menu, I had to try them. The colorful combination of shredded red cabbage,jalapeno peppers, mandarin oranges, corn and fried calamari in a soft taco shell sounded scrumptious. And it was!
The entree came with a trio of sauces which added even more flavor to the shell: guacamole, salsa or sour cream. Yum! The Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com2http://bylanderseafood.blogspot.com/2011/09/colorful-calamari-tacos.htmltag:blogger.com,1999:blog-7257688781471621612.post-38756605597868212812011-08-30T20:59:00.001-04:002011-08-31T05:32:55.000-04:002011-08-31T05:32:55.000-04:00Belle Isle Cookery School: Northern Ireland
Belle Isle Castle
A cookery school at a castle? Sounds to me like the most idyllic place to whip up your culinary skills.
Belle Isle Estate sits on 470-acres in County Fermangh in Northern Ireland. The lakeside hamlet of rolling hills, dense woodland and lowland fields functions with a busy working farm, manor house, self-catering cottages and cookery school.
In 2003, the Duke of Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com2http://bylanderseafood.blogspot.com/2011/08/belle-isle-cookery-school-northern.htmltag:blogger.com,1999:blog-7257688781471621612.post-35428529701166061292011-08-26T06:59:00.000-04:002011-08-26T06:59:52.268-04:002011-08-26T06:59:52.268-04:00My, My - Chattanooga Moon Pies
Moon Pies, those yummy yet inexpensive graham cracker and marshmallow sandwiches covered in chocolate, shine from Chattanooga, Tennessee. They are as much as Southern staple a RC Cola, grits, and fried chicken. According to Tory Johnson, VP of Marketing, the factory produces a million a day!
Tory shared the story of how these treats came to be: In 1917 a salesman for the Chattanooga Bakery Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com0http://bylanderseafood.blogspot.com/2011/08/my-my-chattanooga-moon-pies.htmltag:blogger.com,1999:blog-7257688781471621612.post-48689930738043799762011-08-20T19:16:00.001-04:002011-08-21T16:35:52.772-04:002011-08-21T16:35:52.772-04:00Nancy Biehn: Artisan Chocolatier
Nancy Biehn
Watching Nancy Biehn make chocolates is a divine way to spend an hour. Tasting her candy is double divine. I had the great pleasure to do both while visiting Ann Arbor, Michigan, a city renown to foodies. Sweet Gem Confections, Nancy's company, makes its home within Morgan and York, a fine wine and specialty foods store.
Nancy developed a passion for chocolate while living inBylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com1http://bylanderseafood.blogspot.com/2011/08/nancy-biehn-artisan-chocolatier.htmltag:blogger.com,1999:blog-7257688781471621612.post-30898917440429370822011-08-02T09:24:00.002-04:002011-08-03T05:25:31.786-04:002011-08-03T05:25:31.786-04:00Wine Seeker's Guide to Livermore ValleyA Book Review
The Wine Seekers' Guide to Livermore Valley, by my friend Tom Wilmer, was not written for the wine snob. The book is aimed at those of us who don't understand the intricacies of the grape. He says the wine tasting experience has more to do with the social interactions and having a fun time, rather than the subjective, critical tasting experience. Therefore, this is truly my kind Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com1http://bylanderseafood.blogspot.com/2011/08/wine-seekers-guide-to-livermore-valley.htmltag:blogger.com,1999:blog-7257688781471621612.post-21476508363480255912011-07-27T11:03:00.006-04:002011-08-29T18:24:12.455-04:002011-08-29T18:24:12.455-04:00Making Mozzarella : Deep in the Curds
Little Miss Muffet might have sat on her tuffet eating her curds and whey, but I took a bowlful of curds and turned them into cheese. Somehow the thought of munching on mozzarella is far superior to the nursery rhyme treat.
I found myself in Ann Arbor, Michigan, home to outstanding local organic food, in fact, some of the best in the nation. Zingerman's Deli draws foodies from far and near andBylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com0http://bylanderseafood.blogspot.com/2011/07/making-mozzarella-deep-in-curds.htmltag:blogger.com,1999:blog-7257688781471621612.post-47008648564827886262011-07-17T06:44:00.000-04:002011-07-17T06:44:43.546-04:002011-07-17T06:44:43.546-04:00Sara's Crepe Cafe in St. Augustine, Florida
Chocolate and Strawberry Crepe at Sara's Crepe Cafe
In case you're unsure: crepes are light, delicate pancakes made by pouring a thin liquid batter onto a hot flat circular plate, often with a trace of butter on the pan's surface. Originally from Brittany, a region in northwestern France, they are popular because of their versatility.
And nowhere will you find more varieties than Sara's Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com2http://bylanderseafood.blogspot.com/2011/07/saras-crepe-cafe-in-st-augustine.htmltag:blogger.com,1999:blog-7257688781471621612.post-1824484067653686672011-07-13T12:45:00.006-04:002011-07-13T16:15:47.894-04:002011-07-13T16:15:47.894-04:00Book Review and Recipe: Complete Idiot's Guide to Easy Freezer MealsBook and Recipes by Cheri Sicard
Before you can say "summer vacation", my college student will be heading back to campus. This year she will live in her own apartment and that means cooking for herself. I will be sending her off with The Complete Idiot's Guide to Easy Freezer Meals because the entire concept of cooking once and freezing portions makes such good sense. And, duh-- the book Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com4http://bylanderseafood.blogspot.com/2011/07/book-review-and-recipe-complete-idiots.htmltag:blogger.com,1999:blog-7257688781471621612.post-22293517424232372382011-07-05T21:40:00.004-04:002011-07-06T08:31:22.412-04:002011-07-06T08:31:22.412-04:00Driving Forces Behind Detroit Restaurants: A Round-Up of 5This is the Motor City ... and this is what they also do.
Detroit does dining with a comeback kick. The city hip-hops to an upbeat tempo, driving with passion and commitment. The farm to table movement inspires and the chefs respond full throttle. Here are five restaurants worth the drive to the Motor City.
Pegasus Taverna
858 Monroe
Greektown Detroit
Opa! Meals begin with flaming Greek Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com0http://bylanderseafood.blogspot.com/2011/07/driving-forces-behind-detroit.htmltag:blogger.com,1999:blog-7257688781471621612.post-63457605198892811422011-06-29T10:12:00.002-04:002011-07-01T07:00:17.448-04:002011-07-01T07:00:17.448-04:00Arizona: Induldging in an Authenic Hopi Meal
A Traditional Hopi Meal
Feasting on a traditional Hopi meal rated as one of the highlights of my agricultural tour in the Hopi Lands of northeastern Arizona. Micah Loma' omvaya, a most knowledgeable guide with Hopi Tours (who also happens to be an anthropologist) arranged a home-made luncheon for my group.
The indigenous Hopi have been farming the dry arid land of the Southwest for centuries-Bylanderseahttp://www.blogger.com/profile/01198078306634238437noreply@blogger.com0http://bylanderseafood.blogspot.com/2011/06/arizona-induldging-in-authenic-hopi.html